“Live so that when your children think of fairness, caring and integrity, they think of you.” ~ H. Jackson Brown, Jr.
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We celebrated John’s birthday a little differently this year in the age of COVID… our daughter and her son came to our house one day, and we went to our son’s house the next day… all social distancing.
RECIPE OF THE WEEK
I had such a craving for shrimp pasta salad this week I just had to make it… and it’s so good I just had to share it even though I already shared it last year about this time. I figure not everyone saw it and I wanted to find it easily!
SHRIMP, SHELLS, PEAS n’ DILL SALAD
- 8 ounces uncooked small pasta shells (about 2 2/3 cups)
- 1 pound small frozen cooked shrimp, thawed
- 1 cup frozen peas, thawed
- 4 green onions, chopped
- 1/4 cup minced fresh parsley
- 1 cup organic mayonnaise
- 1 cup plain yogurt
- 1/4 cup fresh squeezed lemon juice, about 1 lemon
- 2 tablespoons snipped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Cook pasta according to package directions, with salt and a little olive oil in the water. Drain; rinse with cold water and drain again.
In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.
